Chorizo Mayonnaise
- serving for 3-4
- 0.5 hours
- oven, pan, sieve
For Chorizo Mayonnaise
Chorizo Oil
chorizo 100 g
neutral oil 200 ml
smoked paprika 1 tsp
Mayo Base
egg yolks 2 pc
dijon mustard 1 tbsp
sherry/red wine vinegar 1 tbsp
lime juice 0.5 pc
Herbs
flat parsley 1 handful
chives 1 handful
Seasoning
salt & lime juice to taste
Directions
-
Dice chorizo, chop parsley and chive
-
Render chorizo fat out in a cold pan with oil on low heat for 30 mins crisp up then add paprika
-
Strain the oil through a sieve and set aside
-
Dry out chorizo on a tray in oven at 150c for 10 mins
-
Mix yolks, mustard, vinegar and lime to a bowl
-
Stream in the cooled chorizo oil consistently whisking until the mayo forms
-
Add the herbs and season to taste with salt and lime juice
Topping with crispy chorizo
Principles
- Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent
credit to chefthombateman